My goal in working with you is to
help you experience just how powerful food can be. With my
comprehensive
understanding of the various dimensions and possibilities within
cooking,
I create a more balanced and healthy meal. Healing, regeneration and
prevention of illness is achieved through cooking with care, purpose
and
knowledge. Over time, you will apply your intuition to the fine art of
cooking. This will inspire and energize you and
others.

I look forward to being of service
to you in the near future. Upon request, I will provide you with
references. If you have any questions or would like to arrange cooking classes, please call: (617) 620-0968

Peace and health,

Will Klenk

WHAT I DO:

In the privacy and comfort of your
home I teach individuals or small groups macrobiotic cooking. I can
also
be your very own personal macrobiotic chef. I do Shiatsu massage and
teach
a variety of macrobiotic topics including yoga and
meditation.

LENGTH OF STAY:

A minimum of three days is needed
to
learn an overview of the basics. However, I recommend between one and
two
weeks for a more comprehensive, hands-on learning experience. Long
term
(more then two weeks) cooking or cooking instruction assignments can
be
arranged after a one-week trial.

WHAT YOU WILL
LEARN:

You will learn to cook a variety
of
grains, beans, seeds, vegetables, sea vegetables and fruit in many
different styles, including: nabe, pressure cooking, oil and water
saute,
stir fry, deep fry, roasting, pickling, boiling, steaming, baking,
stovetop baking, kinpira, braising, tempura, sukiyaki, nishime and
oden.
Some of the dishes you my learn to prepare include: nori maki, gomoku,
croquettes, pressed salad, boiled salad, grain salad, noodle salad,
bean
salad, sauces, stews, miso soup, pureed soups, dressings, loafs,
pates,
marinates, aspics, condiments, healthy desserts, ohagi, and kanten.
You
will learn how to make adjustments (within cooking styles and dishes)
to
change the energetics of the food for various physical, emotional and
seasonal conditions. This includes how to make relaxing, refreshing or
strengthening dishes. Also, I will cover the efficacy of specific
dishes
and how they help specific organs.

I ask you to be willing to learn
and
to participate in cooking. You will learn most effectively by doing.
At
some point, to enhance the learning process, I will ask you to make
some
dishes yourself, which I will evaluate. For macrobiotic cooking you
are
required to have a gas stove, a good vegetable knife, two or more
wooden
cutting boards (in good condition), high quality stainless steel
cookware,
high quality wooden cooking utensils, and fresh spring water or a high
quality water filter. If you do not have any of the above items, I can
provide them for a reasonable price. I also ask that you provide me
with a
private bedroom if you are not within commuting
distance.

MY BACKGROUND:

In 1983 I developed ulcerative
colitis. I tried many healing modalities with little success. In March
of
1984 I took my first cooking class and ate my first macrobiotic meal.
I
instantly felt the life energy I had been seeking. I studied with
Warren
Wepman in Coconut Grove, Florida and then moved to Boston to continue
my
study of macrobiotics with Michio Kushi and Senior Teachers at the
Kushi
Institute. In the summer of 1984 I completed their Level One Program.
In
August 1985 I obtained my first nine-month cooking position with an
eight-member family in Phoenix, Arizona. Since then I have cooked
throughout the United States, in Canada and Japan. In the fall of 1993
I
took Level Two and New Medicine & Human Destiny 5&6 with
Michio
Kushi at the Kushi Institute in Becket, Massachusetts. Then, for four
weeks in September and October of 1994 I studied Level Three. My
studies
at the Kushi Institute included courses in: The Order of the Universe,
The
Art of Cooking, The Principals of Oriental Diagnosis, The Practice of
Shiatsu and Ki Energy, The Keys to Health Care, Natural Home
Gardening,
Traditional Food Processing, Macrobiotic Medicine, Nutrition, Anatomy
and
Michio Kushi Seminars. Additionally, in 1980 I graduated from the
State
University of New York at New Paltz with a Bachelor of Science degree
in
Art Education. I then taught art and woodworking in private and public
schools for five years. Between 1977 and 1984 I studied yoga and
meditation with world-renowned spiritual master, Sri Chinmoy. During
the
past four years I have studied and practiced a form of Buddhist
meditation
called Vipassana.

TESTIMONIALS:

I had pain all over my joints,
back
and arms. William started to cook, shop and organize my food five days
a
week. Within one week, I had no pain. Our food plan everyday was so
wonderful. I am so grateful to have this food. I have learned much
about
macrobiotic food. Maureen Nakanishi Ashiya, Japan

"The Ford family are in one
accord;
William's cooking and menu planning is a superb, spiritual and serene
experience." The Fords North Bellmore, New York

"Not only is Will a good
macrobiotic
cook, he also embodies and manifests the spirit of macrobiotics which
is
expressed in his food, his teaching and his energy." Goldie Keehn
Shelburne Falls, Massachusetts

FEES:

*THREE DAY INTENSIVE TRAINING: (should have some experience) Three dinners, two lunches and two breakfasts; plus, one food shopping / education session. $800-

*SIX DAY TRAINING: Two meals per day (breakfast and dinner) and food shopping. Includes: Visual diagnosis, EMF testing, and home-health analysis. $1,500-

*These are guidelines and may not address your specific needs. Please feel free to make your needs known and to propose a workable arrangement.

SHIATSU MASSAGE: $75- / hour and $60- / 45 minutes

PERSONAL LIFESTYLE COUNSELING: $200-

PERSONAL CHEF: $300- / day

PERSONAL INSTRUCTION: $50- / HR.

Additional
expenses:

If air travel is necessary, I
require you to purchase round-trip tickets in advance. In addition, I
ask
that you reimburse me for my expenses (not to exceed $50.00) to and
from
the airport (on my end), and you should arrange my ground
transportation
on your end. If you live within driving distance (four hours,
one-way),
auto expense can be worked out based on total miles (35 cents /
mile).

In
the spring of 1975 Dr. Charles Slanetz operated on my inguinal hernia (on my
right side). Eight years later at 27 years old, still in pain from a
colonoscopy, Charlie tells me that I have a severe case of ulcerative
colitis
(also known as IBD: inflammatory bowel disease). He gave me a prescription
for
pain and a neuro-inhibitor to minimize intestinal binding and cramping that
needed to be taken indefinitely. He proceeded to tell me to eat white bread,
white pasta, white rice and to drink milk to coat and soothe the intestinal
lining and to avoid high fiber foods like brown rice and whole wheat bread.
This
was shocking and disturbing for me to hear because it was recently shown
that a
high fiber diet is important to reduce the risk of colon cancer.

Some
background information will help to understand what got me into this
deplorable
state. I was raised on the standard American diet (SAD) and in my college
years
began to feel the negative effects this food had on my body and mind. The
influence of a good friend in 1977 inspired me to become a lacto-ovo
vegetarian.
I started shopping in natural food stores and co-ops seeking natural foods
and a
"magic bullet" (mostly in tablet form) to overcome my severe hypoglycemia,
chronic fatigue and intestinal discomfort. Occasionally I would find
temporary
relief from trying the many recommendations I obtained from the clerks at
these
stores. At age 22 I was taking about 30 different vitamin and mineral
supplements -- turning my urine bright, florescent yellow -- "pissing" away
my
money and over working and stressing my kidneys! Still looking for a more
lasting state of well being that I knew innately existed within myself, I
then
turned to herbal remedies. I tried the Dr. Robert’s herbal formulation to
heal
my digestive system, Chinese herbs like ginseng and formulations with
ginseng to
increase energy and vitality. I took bowel cleansing formulas that contained
strong herbs like cascara sagrada bark to loosen impacted intestinal walls
followed by psyllium seed fiber to help remove the debris. I also tried
drinking
bentonite clay to detoxify my intestines. I only found temporary relief from
my
ailments except for an occasional worsening of symptoms. My condition was
the
opposite of having "intestinal fortitude". Lacking energy and vitality, I
literally did not "have my shit together", and the drive to go out into the
world to do what needed to be done. Unable to keep a full time job, I lived
at
home and was dependent on my mother’s support. Other symptoms included
abdominal
cramping, pain and bloating (sometimes severe), abdominal itching and
rashes,
dry skin, weight loss, diarrhea alternating with constipation and other
symptoms
associated with environmental illness (ultra-sensitivity to chemicals and
smells). In the fall of 1983, I sold my brand new VW Jetta because the fumes
out-gassing from the synthetic interior made me disoriented, dizzy and
nauseous.
I could not sit in chairs or couches or sleep in beds that contained
polyurethane (foam rubber) and other similar synthetic materials. I had to
buy a
100% cotton futon bed and avoid the cozy furniture. In 1982 and ‘83 I tried
a
raw foods diet and the occasional obligatory enema. My condition got worse
and I
lost about 33 lbs. At six feet tall and weighting only 127 lbs., frightened
to
death, I find myself sitting in Dr. Charles Slanetz’s office – and facing an
unparalleled cross road in my life.

After
his diagnosis, drug prescriptions and absurd dietary recommendations, and
not
feeling confident about any of it, I went back to my local health food
store,
Rising Tide Market in Glen Cove, New York. Confiding in one of the owners,
Melanie Melia, at the height of my desperation, she briefly told me about
the
Macrobiotic diet and recommended that I read "Natural Healing Though
Macrobiotics" by Michio Kushi. Being an eternal optimist, I bought the book
and
began my never ending study of Macrobiotics (long, big or great - life -
art).

The
cold winter of 1983/84 combined with my extreme yin condition compelled me
to
visit the warm climate of Florida. At the Macrobiotic Center in Coconut
Grove, I
took my first cooking class followed by my first macrobiotic meal. It was
March
24, 1984 and the instructor was Warren Wepman. We made and ate; onion miso
soup,
brown rice (boiled with umeboshi plum), steamed greens (with onion),
vegetable
nabe, chic peas (pressure cooked), pickles, poppy seed cake, and bancha tea.
The
effect this meal had on me changed my life forever. The vitality and energy
I
was seeking had finally arrived. Almost instantly, I felt energized by the
food
and it lasted for many hours. I knew at that time that this would be my
diet, my
way of life and my path to wellness.

However,
it wasn’t until June 14, 1984 (Flag Day) when I arrived in Brookline,
Massachusetts to study at the Kushi Institute that I started to eat
macrobiotically on a regular basis. I lived in a macrobiotic study house
which
included room and board. After a few days of eating a balanced diet my
symptoms
associated with the colitis subsided and completely cleared up after one
week.
However, if I deviated from the diet by eating an extremely yin or yang food
my
symptoms would briefly return. After a year or two my intestines were healed
and
I widened my diet and could occasionally eat more extreme foods and not
experience the symptoms of colitis.

It
was all about food and its powerful effect on my condition. In 400 BC
Hippocrates said "Let food be thy medicine and medicine be thy food". This
macrobiotic and gentle approach to wellness is not a fad that comes and
goes. It
is our heritage and our birth right to empower ourselves with natures wide
variety of whole foods.

Since
1985 I have been cooking macrobiotically for myself and others (as a
macrobiotic
personal chef throughout the US, Canada and in Japan). . I also give cooking
classes for individuals and groups, shiatsu massage, life style
consultations,
ginger compresses and ear coning. In addition I also teach: Introduction to
Nine
Star Ki, Five Energy Transformations, Understanding Yin and Yang, The
Energetics
of Food (The Doctrine of Signatures), and Oriental Diagnosis. I can be
reached at 617-620-0968 or email me at wfk858@hotmail.com.